Ask George: How much should you tip a food truck employee, if anything? —Jon G., St. Louis
Food trucks are a relatively new concept while tipping isn’t, so it’s a good question. I have a quick answer, but I also asked several food truck owners and workers what they thought.
My response is the same answer that I give in other nebulous tipping situations, in which there are no established norms (like the 20 percent figure for restaurant servers). A tip of 10 percent of the total sale is a solid benchmark here, assuming the giver doesn’t look miserly and the receiver is appreciative. As in any service situation, however, any attention beyond the norm warrants a few extra bucks.
(In the case of food trucks, it never hurts if the offerings are “thoughtfully priced,” with a tip in mind. An item that sells for $4 to $4.50, for example, is more likely to generate a “just keep the change” tip than one priced at $6.)
Curious to see how food truckers might respond, I stopped by the 27-truck farewell party for Crestwood Court on April 16 to ask about tipping. Here are a handful of the responses.
Angie Burger (@AngieBurgerStL)
“To me, it’s like a restaurant, except that we’ve brought the kitchen to you. So sure, some sort of tip is in order.” —Employee Ted Forrester
Totally Toasted (@toastedtruck)
“Generally, the same tipping guidelines for restaurants should apply. But a buck an item is fair, and anything is appreciated.” —Owner Lisa Andris
“A dollar or two per order is reasonable, and 10 percent is not a bad idea.” —Co-owner Jennifer Listenberger
Completely Sauced (@saucedonwheels)
“They sure are appreciated.” —Owner Bob Kaminisky on tips, after noting that food truck workers are typically salaried or paid hourly, unlike restaurant servers, so tips are not expected
“Food truck workers aren’t specifically working for tips, like servers do. But it’s nice to get a little bit extra, if deserved. Ten percent is always nice.” —Owner Tommy Lee
Mission Taco Truck (@MTJ_Mobile)
“We’re not waiters in a fancy restaurant. We don’t expect tips. Our credit card machine doesn’t even accept them, but a dollar or two in cash here and there is a kind gesture that lets us know we’re on it.” —Brad Fischer, who heads up the Mission Taco Truck
Walk Away Waffles (@walkawaywaffles)
“[Tips] often get added when we do a private event.” —Co-owner Pat Williams, after noting that tips are not expected
“For me, $100 is appropriate… Well, and more, of course, if I do a good job.” —Paul Unger
Destination Desserts (@desserttruckstl)
“For good service, sure, tips are always appreciated. All the tips get donated as well.” —Rita Greenspan, who works at The Center for Head Injury Services, an organization that develops vocational skills for people with autism, brain injuries, or other disabilities. Destination Desserts, a "gourmet social enterprise bakery," donates all of its profits to the organization, in addition to employing both expert bakers and individuals who have struggled with a serious head injury or a cognitive learning issue.
Ask George questions on Twitter @stlmag_dining or send him an email at gmahe@stlmag.com. For more from St. Louis Magazine, subscribe or follow us on Facebook and Twitter.
